Sugar Free Keto Pumpkin Cheesecake
Sugar Free Keto Pumpkin Cheesecake, a simple dessert recipe with no added sugar that is gluten free, sugar free, and low carbohydrate.
Beat together the softened cream cheese with the sugar alternative until smooth. Then add the pumpkin puree, eggs, cinnamon and vanilla and mix by hand until just combined. Transfer the mixture to the baked crust, shaking it gently back and forth to remove any air bubble.
Bake for 30-35 minutes or until the cheesecake is almost set in the middle. Turn off the heat and allow the cheesecake to sit in the closed door oven for ten minutes. Then prop the door open allowing the oven to get to room temperature. Refrigerate the cheesecake for at least an hour to set. Overnight in the refrigerator is really optimal.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
See thesugarfreediva.com for details on this recipe.
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Calories: 146kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 133mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2931IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!